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Tiramisu on cognac with vanilla extract

Tiramisu with Cognac and Vanilla Extract

One of my favorite desserts — it MELTS IN YOUR MOUTH, not in your hands)). This is tiramisu the way the Italians make it. So you can taste a bit of Italy in just 5 hours)))) Bon appétit, and do check out our recipes.

Tak Vkusno

Recipe author

Watch the video

Composition / ingredients

Servings:

Coffee (cold)

400

Cognac

Egg yolks

100

Powdered sugar

100

Mascarpone (Mascarpone cheese only — no other will do.)

500

Vanilla extract

Egg whites (room temperature)

100

Salt (for the whites)

Ladyfingers (Savoiardi) (24 pcs.)

500

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 29 % 16 g

Carbohydrates 55 % 30 g

299 kcal

GI: 7 / 73 / 20

Cooking method

Cooking time: 25 min

Step 1:

Brew some strong coffee. We'll need 400 ml.
Step 2:

Separate the eggs into whites and yolks: 3 whites and 5 yolks.
Step 3:

Add 100 g of powdered sugar to the yolks. I don't recommend substituting granulated sugar, since powdered sugar dissolves instantly.
Step 4:

Add the mascarpone to the yolk mixture — mascarpone only, no other cheese will work. 500 g.
Step 5:

Vanilla extract or vanilla sugar (optional, but it tastes better this way).
Step 6:

Whip the whites to firm peaks with a pinch of salt.
Step 7:

Fold the whipped whites into the cheese mixture.
Step 8:

Pour the strong coffee into a convenient dish.
Step 9:

Pour a little cognac into the coffee. If kids will be eating it, leave out the cognac.
Step 10:

Dip the sugared side of each ladyfinger into the coffee, holding it there for a couple of seconds. Place it right away into the dish in which you'll assemble the dessert.
Step 11:

Spread the cream over the ladyfinger layer.
Step 12:

Repeat until you run out of room.
Step 13:

The top layer should always be cream.
Step 14:

Use a roomy dish — mine came out heaping. Put this dessert in the refrigerator for at least 3 hours.
Step 15:

Finish by dusting with unsweetened cocoa.
Step 16:

A photo of the dessert on a spoon.))) Yum!

Today you'll learn how tiramisu is made in Italy. This is a very old, authentic recipe — Italians have been making it this way their whole lives. The combination of the slight bitterness of the coffee with the sweetness of the cream is so wonderful that it'll be hard to stop yourself from eating it all at once. I'd also add that you should choose only high-quality, fresh ingredients. The eggs, say, should be at room temperature, definitely clean and crack-free — by the way, I always use top-grade eggs in my recipes. Mascarpone is a very rich cheese; it's more like very thick, fatty cream, so check the label — there should be no fat substitutes or other off ingredients, only cream and citric acid. The vanilla extract can be swapped for vanilla sugar, or left out entirely — it's optional. And the unsweetened cocoa can be replaced with dark chocolate... mmm, perfect. Bon appétit.